French Style Pork Chop Casserole
White wine and cream adds a French twist to this pork chop casserole recipe. This casserole is one of the best easy pork chop recipes you'll ever taste.
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- 1 small young cabbage
- Salted water
- Salt and pepper
- 1 cup cream
- 4 pork chops
- 1/2 cup white wine
- 1 pinch sage
- Parmesan cheese
- Remove the outside leaves of a small young cabbbage, slice it finely, and boil it for 3 to 7 minutes in salted water. The cabbage slices are best when they are about half an inch wide -- do not make them shreds, such as one might use in a slaw.
- Drain the cabbage thoroughly, add salt and pepper and 1 cup of cream, and simmer it, covered, for 10 to 30 minutes until the cabbage is done.
- Meanwhile, in an iron skillet saute 4 lean, well-trimmed pork chops in a little butter until they are brown and cooked through. Remove the chops and season them with salt and freshly gound pepper.
- Stir 1/2 cup of white wine briskly into the pan juices, add a good pinch of sage, and simmer the mixture for a couple of minutes. Stir this juice into the creamed cabbage.
- Spread half the cabbage in the bottom of an ovenproof casserole. Add the pork chops, cover them with the rest of the cabbage, sprinkle generously with the grated Parmesan and a little melted butter.
- Bake the casserole, uncovered, in a 350 degree F oven for 20 minutes, or until the top is golden brown.
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